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2 Chicken breasts (or the number needed to serve number of ppl you have)
1/2 c grated parmesan

1 egg, beaten
4 oz mozarella, shredded
1 tsp Italian seasoning
Bacon

How To Prepare:

Mix the parmesan with the Italian seasoning. Coat the chicken breasts with egg and dredge in the parmesan. Saute in a little olive oil until browned. Remove from skillet. Place onto a cookie cooling rack which has been placed on a LINED cookie sheet. Put a slice of bacon on each piece (or two-whatever it takes to cover surface of chicken)...on top of that, the mozarella. Bake until the chicken is done through. Enjoy!

The way to test for doneness: press with a fork, the thickest part of the breast...it should press just slightly and bounce back up. The amount it should press is to be compared to the amount the end of your nose presses when pressed gently with your finger.

STEAK/HAMBURGER DONENESS:
GENTLY....
1. Press the space between your upper lip and nose(relaxed-don't tense it). This is RARE.
2. Press the side of your nostril. This is MED RARE.
3. Press the end of your nose. This is MEDIUM (also perfect for chicken breasts---no dry, cardboard chicken this way!)
4. Press the bridge of your nose (where the cartilage meets the bone). This is WELL DONE.

Transfer the idea of how much these areas press down to your meat and it will be exactly as you want it.